Description
Instant Pot Butternut Squash Soup is the ultimate comfort food for chilly days. With its rich, velvety texture and a perfect balance of sweet and savory flavors, this soup promises warmth and satisfaction in every spoonful. Quick to prepare and bursting with nutrients, it’s ideal for meal prep or impressing guests without the fuss. Enjoy this cozy dish served warm with crusty bread or topped with crunchy pumpkin seeds for an extra touch.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by peeling and cubing the butternut squash, chopping the onion, and mincing the garlic.
- In your Instant Pot, select the 'Sauté' function. Add olive oil, then sauté onions and garlic until soft and fragrant (about 3-4 minutes).
- Add cubed butternut squash and vegetable broth to the pot. Stir well.
- Season with cinnamon, nutmeg, salt, and pepper. Stir again before sealing the lid.
- Cook on high pressure for 8 minutes. Carefully release steam before opening the lid.
- Blend the soup until smooth using an immersion blender or regular blender in batches.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg